Tangy Potato Salad with Garlic and Capers

So I've gone on a bit of a recipe rampage, but I've had some free time lately and what's more fun than making up recipes??  Here's the sell on this recipe:  it's perfect if you're tired of the typical, mayonnaise-y, heavy potato salads.  The dish has a lot of tang from the capers and vinegar, which I think is great for potatoes.  Make this side dish for your next grill night; I think it'll become a favorite!

Ingredients:

• 1 and 1/2 pounds small potatoes (red or baby Yukon)
• salt and pepper
• 2 tbsp olive oil
• 2 tbsp capers + 1 tbsp of the caper juice
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 minced garlic clove

Rinse and scrub the potatoes, but leave the skin on.  Slice them thinly, about 1/8 of an inch thick.  Dump the sliced potatoes in a medium stockpot and cover with cold water.  Sprinkle a good pinch of kosher salt in with the water and bring to a boil.  When the water boils, turn down the heat and simmer for 5 to 6 minutes until the potatoes are tender.  Meanwhile, whisk together the remaining ingredients (add salt and pepper to taste, though I used 1/2 tsp kosher salt and 1/4 tsp pepper).  When the potatoes are done, drain them and toss them with the dressing in a bowl.  Again, taste for seasoning.  I think these potatoes are best served warm, not piping hot from the pan, so allow them to sit in the dressing at room temperature for a bit.  Feel free to garnish with some chopped parsley and enjoy!